Lean to a Fault

• Although elk resembles beef in its color and -- to an extent -- in its flavor, it cooks very differently. Commercial beef is heavily marbled, because the steers spend their last several weeks of life consuming huge quantities of grain at a feedlot. Elk are more like grass-fed beef in their taste and texture, but are even leaner. That makes elk slightly more challenging to cook, because without fat's insulating effect the meat can quickly become overcooked and dry.

Doneness and Safety

• The U.S. Department of Agriculture advises cooking all game to a minimum internal temperature of 160 degrees Fahrenheit, or well done, to ensure the highest degree of food safety. Yet from the culinary perspective, elk is juiciest, tastiest and tenderest when cooked to no more than medium-rare. In practical terms, farmed elk is probably no more or less safe than any other farmed meat. Wild-shot elk is more problematic, because it can carry the parasite that causes trichinosis. How to balance safety against flavor is a question for any cook to ponder seriously, but it's best for the elderly and other at-risk diners to err on the side of caution.

Best Cooked Lightly

• The tenderest roasts cut from an elk are prime candidates for light cooking. The tenderest of all are the tenderloins, two oblong and delicate muscles culled from the underside of the spine. The long loin muscles or backstraps, equivalent to the beef striploin, aren't quite as tender but represent a premium cut in their own right. Rib roasts are comparable to the standing rib or prime rib in beef. Tenderloins and backstraps are both thin enough to roast at a very high temperature, such as 450 F, until they reach an internal temperature of 130 to 135 F. Rib roasts require slower roasting, at a temperature of 325 F or lower, until they reach the desired temperature.

Best Cooked Fully

• The toughest elk roasts come from the shoulder, leg and neck. They require long, slow cooking, bringing them to a well-done internal temperature of 180 F or even higher. This breaks down the bonds between the tough muscle fibers and melts their connective tissues into rich, natural gelatin, producing a soft and luscious texture. You can achieve this result by slow-roasting at a temperature of 250 F until well done or by braising the elk roast in a pan filled with broth or sauce until it's fork-tender.

Cook's Choice

• Roasts cut from the rump or round sections of the elk can be relatively tender or stringy and tough, depending on the animal's history. If the roast comes from a young farmed elk, it's usually tender enough to enjoy when rare or medium-rare. In a large wild-shot bull elk, the same cut is almost always leathery enough to require long and slow cooking. Trim away the fat of wild-caught elk, because that's a major source of gamy flavor. Tie thin sheets of pork fat around the outside of your roast instead, which help it retain moisture and protect it from drying out in the oven's heat.